Grind Size Chart

The process begins with selective handpicking, ensuring only fully ripe red cherries are harvested, preserving clarity and consistency in the final cup. Once collected, the cherries are depulped to remove the skin while deliberately retaining the sugary mucilage on the parchment. This choice distinguishes the lot from a traditional washed process and plays a central role in developing sweetness, depth and layered flavour complexity. The mucilage-covered beans are then transferred to raised beds for controlled sun-drying. They are turned at regular intervals to promote uniform dehydration and prevent over-fermentation or uneven drying. Depending on climatic conditions, this stage typically requires seven to ten days. As moisture stabilises, the mucilage integrates into the seed, contributing to a smooth texture and a pronounced natural sweetness. The result is a precisely executed process that balances cleanliness with character, shaping a well-rounded and expressive cup.